Vermont Cheddar Pizza
A celebration of Green Mountain State flavors! Sharp aged Vermont cheddar meets crisp local apples and pure maple syrup drizzle. This is New England autumn on a pizza - sophisticated, seasonal, and simply delicious.
Equipment Needed
Instructions
Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and olive oil. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.
Caramelize the onions: Slice onion thin. Cook in butter over medium-low heat for 25-30 minutes, stirring occasionally, until deeply golden and sweet. Season with salt.
Prep the apples: Core and slice apple very thin (1/8 inch). Toss with a little lemon juice to prevent browning.
Cook bacon: Cook bacon until crispy, drain and crumble. Set aside.
Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.
Shape the dough: Punch down risen dough and stretch into a 14-inch round. Transfer to floured pizza peel.
Assemble: Brush dough with garlic-infused olive oil. Layer mozzarella first, then Vermont cheddar. Distribute caramelized onions, apple slices, and crumbled bacon.
Bake: Slide pizza onto hot stone and bake 12-14 minutes until crust is golden and cheddar is bubbling and slightly browned.
Finish and serve: Remove from oven, drizzle with maple syrup, scatter fresh thyme, and add fresh cracked pepper. Top with arugula if using. Let rest 2 minutes before slicing.
Pro Tips & Variations
- Cheddar quality matters: Use aged Vermont cheddar (Cabot, Grafton, or Shelburne Farms) for authentic flavor.
- Apple varieties: Honeycrisp stays crisp when baked; Granny Smith adds tartness. Both work beautifully.
- Real maple only: Don't substitute with pancake syrup - pure Vermont maple is essential.
- Add walnuts: Toasted walnuts add crunch and complement the apple-cheddar pairing.
- Prosciutto option: Swap bacon for crispy prosciutto for an upscale variation.
- Fall perfection: This pizza is best in autumn when Vermont apples are at peak freshness.